Republic of the Philippines

Department of Education
REGION IV-A CALABARZON
SCHOOLS DIVISION OFFICE OF CAVITE PROVINCE
KAYTITINGA INTEGRATED SCHOOL
015 KAYTITINGA I, ALFONSO, CAVITE

TABLE OF SPECIFICATION

FIRST QUARTER EXAMINATION

Subject Title: COOKERY NC II

NO. OF TOTAL ITEM TYPE

TOPICS CONTACT % TEST ITEMS PLACEMENT of TEST

LO1. Clean, sanitize, and store kitchen

tools and equipment

Multiple
1.1 recognize kitchen tools and equipment 1,27,26- Choice /
to be cleaned and sanitized 1 3 7 29,31-34, 41 Identification

1.2 identify the chemicals to be utilized in

cleaning and sanitizing kitchen tools and Multiple
equipment 1 3 3 42,3,44 Choice

1.3 clean and sanitize kitchen tools in Multiple

accordance with prescribed standards 1 3 2 24, 35 Choice

1.4 store cleaned kitchen tools and Multiple

equipment safely in the designated space 1 3 5 5 Choice

LO2. Clean and sanitize kitchen

premises

2.1 recognize kitchen premises to be Multiple

cleaned and sanitized 2 7 4 9,10,11,25 Choice

2.2 classify and describe the uses of Multiple

cleaning agents 2 7 5 23 Choice

LO1. Perform mise en place

1.1 identify tools and equipment needed in Multiple

the preparation of appetizers 2 7 10 30, Choice

1.2 clean, sanitize, and prepare tools,

utensils, and equipment based on the Multiple
required tasks 4 13 2 6,12 Choice

1.3 classify appetizers according to Multiple

ingredients 4 13 4 22,37 Choice

LO2. Prepare a range of appetizers

2.1 differentiate between hot and cold Multiple

appetizers 4 13 5 2,4,8,18,36 Choice

1,13-15,17- Multiple
2.2 prepare a variety of appetizers 10 28 3 21 Choice

36 100 50 50
 Republic of the Philippines
Department of Education
REGION IV-A CALABARZON
SCHOOLS DIVISION OFFICE OF CAVITE PROVINCE
KAYTITINGA INTEGRATED SCHOOL
015 KAYTITINGA I, ALFONSO, CAVITE

Name______________________________________________________ Score__________________
Year/Section_______________________________________________ Date___________________

Cookery NCII
DIAGNOSTIC TEST

I. IDENTIFY /NAME THE FOLLOWING TOOLS CHOOSE YOUR ANSWER IN THE BOX

MEASURING CUP FOR LIQUID INGREDIENTS RUBBER SCRAPER

PASTRY BRUSH BLENDERS
COLANDERS MEASURING SPOON
Channel knife Kitchen Scissor
Wire wisk Boucher Knife

II. Below are jumbled letters. Write the correct spelling opposite the scrambled letters. Write your
answer on your test notebook.

1. AINSZTEI _____________________________ 6. PERAETPIZ _____________________________

2. PENMEQUTI _____________________________ 7. ELSHERIS _____________________________
3. NGILCAEN _____________________________ 8. TRGAER _____________________________
4. CNKTIEH _____________________________ 9. IEHGEYN _____________________________
5. LCEHIMAC _____________________________ 10. SACRPE _____________________________

III Multiple Choice. Read the following statements carefully. Choose the letter that best describes the
statement. Write your answer on your note pad.
 Republic of the Philippines
Department of Education
REGION IV-A CALABARZON
SCHOOLS DIVISION OFFICE OF CAVITE PROVINCE
KAYTITINGA INTEGRATED SCHOOL
015 KAYTITINGA I, ALFONSO, CAVITE

1. Which of the following is a long – bladed hatchet or a heavy knife used by a butcher?
A.Butchers knife C. Cleaver knife
B.Chopper knife D. Set of slicing knife
2. Which of the following tools is used for carving?
A. Cleaver knife C. Slicer
B. Fork D. Razor knife
3. Where should meat products be stored?
A. Crisper C. Dry shelf
B. Cold shelf D. Freezer
4. Which of the following plating styles is not a classic arrangement?
A. Starch or vegetable item is heaped in the center while the main item is sliced and lean up
against it.
B. The main item is in the center, with vegetable distributed around it.
C. The vegetable item is n the rear and main item, starch item and garnish at the front.
D. The main item is in the center with neat piles of vegetables carefully arranged around.
5. Which is NOT a thickening agent for dessert?
A. Cream, C. egg,
B. baking powder D. cornstarch
6. French term which means” set in place” that is you have everything must be in place
A.Miss and plus C. Mise en Place
B. Miss n place D. Mise and Place
7. The simplest form of appetizer.
A. Petite Salad C. Fresh Fruits and Vegetables
B. Finger Food D. Canape
8. Which of the following appetizers are made out of thin slices of bread in different shapes.
A. relish C. hors d’ oeuvres
B. cocktail D. canapé
9. These are the three methods of using heat to sanitize surfaces EXEPT.
A. steam, C. chemical sanitizers,
B. hot water, D. hot air.
10. Appetizers were originally introduced by the..........
A. Athenians C. Greek
B. Hindu D. Medeterenian
11. An item used as a decoration for food preparation.
A. Dressing C. Condiments
B. Herbs and Spices D. Garnishe
12. It is made out of thin slices of bread in different shapes.
A.Cocktails C. Crudités
B.hors d'oeuvres D. Canapés
13. are usually juices of orange, pineapple, grapefruit or tomatoes served with cold salad dressings
A.Cocktails C. Crudités
B.Cocktails D. Canapés
14. Canapés Consists of Three Parts
A.Spread,Base and Garnish C. Bread, Spread and Garnish
B.Bread,Base and Garnish D. Spread,Base and Bread
15. Antipasto is ------ apetizer.
A. Russian C. American
B. Italian D. European
16. Small open- faced sandwiches served as appetizer
A. cocktail C. canapé
B. Tapas D. Bruschetta

17. Holds spreads and garnish for canapés

A. Base C. Spread
B. Bread D. Sauce
18. Toasted Italian bread flavored with garlic and olive oil is ______.
A. Tapas C.Bruschetta
B. Caviar D. Canapé
19. A salted roe or egg of the sturgeon is ______.
A. Tapas C.Bruschetta
B. Caviar D. Canapé
 Republic of the Philippines
Department of Education
REGION IV-A CALABARZON
SCHOOLS DIVISION OFFICE OF CAVITE PROVINCE
KAYTITINGA INTEGRATED SCHOOL
015 KAYTITINGA I, ALFONSO, CAVITE

20. Small food item eaten with wine or other drinks is _______.
A. Tapas C.Bruschetta
B. Caviar D. Canapé
21. An Italian appetizer composed of meats, sea foods, and other relishes is __.
A. Tapas C.Bruschetta
B. Caviar D, Antipasto
22. Also known as a water bath or double boiler
A. bain-marie C.Blend
C.Grill D.Grate
23. To fill sandwiches with various fillings
A.Stuffed C.Spread
B.Toast D. Trim
24. It is a kitchen appliance designed for the purpose of cooking food.
A. Oven C. Microwave Oven
B. Mixer D. Stove
25. A tool used for measuring liquid ingredients.
A. Weighing Scale C. Measuring Spoon
B. Measuring Glass D. Measuring Cup
26. Which of the following does NOT belong to the group?
A. Alcohol C. Dishwashing Liquid
B. Soap D. Steam
27. It is the process of removing unwanted substances such as dirt in a plate.
A. Sanitizing C. Removing
B. Cleaning D. Dishwashing
28. This process reduces the number of pathogens and even kills germs in the kitchen surface to
make safe for contact.
A. Dishwashing C. Cleaning
B. Removing D. Sanitizing
29. A tool used for various tasks such as straining pasta and in cleaning vegetables.
A. Mixing Bowl C. Stock Pot
B. Colander D. Wo
30. A set of instruction and procedures in preparing a particular dish.
A. Lectures C. Recipe
B. Notes D. Food Book

Prepared by: Checked by: Noted by:

JAN ROI R. CASTRO CYNTHIA R. GERPACIO BERNADETE M.DAVE

Subject Teacher Master Teacher I Principal II
 Republic of the Philippines
Department of Education
REGION IV-A CALABARZON
SCHOOLS DIVISION OFFICE OF CAVITE PROVINCE
KAYTITINGA INTEGRATED SCHOOL
015 KAYTITINGA I, ALFONSO, CAVITE

KEY TO CORRECTION PICTURE

1. CHANNEL KNIFE
2. COLANDER
3. PASTRY BRUSH
4. RUBBER SCRAFER
5. MEASURING
6. BOUCHERKNIFE
7. BLENDER
8. MEASURING SPOON
9. WIRE WISK
10. KITCHEN SCISSOR

KEY TO CORRECTION RAMBLE LETTER

1. SANITIZE
2.
3.
4. KITCHEN
5. CHEMICAL
6. APPETIZER
7.
8. GRATE
9. HYGIENE
10. SCAFE

KEY TO CORRECTION MULTIPLE CHOICE

1. D 9. C 17. A 25. B
2. C 10. A 18. A 26. D
3. A/D 11. D 19. B 27. B
4. D 12. D 20. A 28. D
5. D 13. B 21. D 29. B
6. C 14. A 22. A 30. C
7. C 15. B 23. A
8. D 16. C 24. D